News

Current and breaking news about the foodservice industry
A team of Boston University students created an app, BU Food, which lets peers see menus at all dining locations and enables them to look at nutritional benefits.
After a campus-wide survey found students wanted a variety of better food, Central Washington University has added more Asian selections, organic and gluten-free options, as well as all-day breakfast...
The new meal plans feature pre-packaged lunches and dinners that meet kosher and halal requirements, orthodox methods of preparing food for Jews and Muslims.
BMC’s efforts to go green include a bio-digester that composts food scraps from the kitchen, solar panels and air system upgrades.
Knox County students had an opportunity to attend a food fair and vote on what products they’d like to see in their cafeteria from 89 vendors.
The Fresh Fruit and Vegetable Program at Cherokee Elementary School allows students to sample fresh produce in the classroom during snack time.
The newly seated directors and certifying-board members will serve into 2016.
A study led by Texas A&M found school meals paired with popular vegetables are less likely to end up in the garbage.
The Maine Farm and Sea Cooperative will bid against multi-million-dollar foodservice corporations for a five-year service contract with six of the University of Maine’s seven campuses.
Excela Health Westmoreland Hospital’s Side Street Café opened Aug. 21 and boasts tables, counter-style seating and booths as well as a customized drink fountain.

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